What are you pickling?

[RubberDuck]

Did a search an didn't see a regular pickleing thread I see there is a couple we could probably combine.
I like lots of pickled foods myself an think it would be a good place see what everyone is dooing.
I have posted in other threads a few of my egg batches here is tonights batch. Unsmoked eggs cause it's to hot fir this fat guy. Used heaping pour of smoked paprika.
this is a 2 parts white vinegar 3 parts water salted an seasoned to your taste.
Jalapeños
Habanero
wild leek
fresh dill
forgot the name of the long pepper in there really just tossed a few in for looks.http://uploads.tapatalk-cdn.com/20160627/3fb50f10a6f5771dac4f257b9aa5ec18.jpghttp://uploads.tapatalk-cdn.com/20160627/d3a8404a2dec62faa5aefea1e6fc70cb.jpg

[hag]

Looks good rubberduck!

[RubberDuck]

The next batch I do will be smoked with a smoked ring of bologna.

[Slippy]

Excellent drinking food...the more you eat, the more you drink!!

[hawgrider]

The next batch I do will be smoked with a smoked ring of bologna.How did the eggs peel from the new hens?

[Deebo]

mmmm. my wife would kill me.

[Baglady]

Some like it HOT. (Cayenne is the long pepper).
I haven't done any pickling. Might be a guy thing.
I don't think I've ever had anything but pickled pickles. ;)

You sure are creative, btw.

[RubberDuck]

How did the eggs peel from the new hens?
These peeled much easier the only ones I had issues with were the isas.

[A Watchman]

Some like it HOT. (Cayenne is the long pepper).
I haven't done any pickling. Might be a guy thing.
I don't think I've ever had anything but pickled pickles. ;)
You sure are creative, btw.

Come on Baglady, ya have to try pickled eggs and pickled okra ...... and tell us what ya think.

[Baglady]

Come on Baglady, ya have to try pickled eggs and pickled okra ...... and tell us what ya think.

I might try a pickled egg, but I don't like Okra unless it's battered and fried. Slimy lil devils..

[hawgrider]

I might try a pickled egg, but I don't like Okra unless it's battered and fried. Slimy lil devils..Pickled eggs are real good I don't understand the fear of pickled eggs... Maybe its just a beer drinker thing?

When I have time and energy I make my own dill pickles, dill pickled green beans, dill pickled hot mix(cauliflower,carrots, green beans, pearl onions) and pickled eggs of course.

Id like to try pickled asparagus

[Baglady]

Pickled eggs are real good I don't understand the fear of pickled eggs... Maybe its just a beer drinker thing?

I don't know, they just never looked appealing to me. I used to drink beer. Still will if I can get a good imported beer. Switched to wine about 2 yrs ago.

[MrsInor]

Another wino like me!

[RubberDuck]

Another wino like me!
I made a batch last year with red wine vinegar was a different flavor an made the egg absorb the heat of the peppers quicker

[RubberDuck]

240 year old pickled egg recipe
https://youtu.be/NojtlqEUE0A

[hawgrider]

240 year old pickled egg recipe
https://youtu.be/NojtlqEUE0ACould be priceless info right there on getting fresh eggs to peel. Bring water to boil put eggs in bring back to boil then boil 15 minutes. That I have not tried.

Crazy color to those eggs!

[BucketBack]

Pickling my brain, insane in the membrane

[hawgrider]

Pickling my brain, insane in the membrane
Yeah been doing that since the 70's

[Sparkyprep]

I might try a pickled egg, but I don't like Okra unless it's battered and fried. Slimy lil devils..

Agreed. I like fried okra. I hate pickled okra. (Yes, I've tried.) Its like eating a ball of snot. I like pickled eggs, and even pickled sausages. I couldn't make myself try the pickled pig's feet.

[inceptor]

We actually just tried our first batch of pickles. The wife opened the 1st one at the 4 week mark. Not bad for our first try.

[RubberDuck]

I am doing up a batch of smoked dill pickled eggs with ring baloney.
I decided to do a fine chop on all the peppers this time to maximize amount of pepper spread throughout the jars.
Here is the brine
Red jalapeños, habaneros, thia, hungarian.
4 cup white vinegar 4 cup water
whole wild leeks
ball caning mix smoked paprika
smoked himalayan salt kosher salt.
http://uploads.tapatalk-cdn.com/20161025/95eee52cba10bac407cac58dc3c8f20d.jpg

[Arklatex]

I might try a pickled egg, but I don't like Okra unless it's battered and fried. Slimy lil devils..


Agreed. I like fried okra. I hate pickled okra. (Yes, I've tried.) Its like eating a ball of snot. I like pickled eggs, and even pickled sausages. I couldn't make myself try the pickled pig's feet.

Y'all must be doing it wrong. Pickled okra isn't slimy at all. It actually has a bit of a crunch to it.

I still have one jar left of the 5 I did a few months ago. It's got dill, garlic and cayenne peppers in it. Yum!

http://uploads.tapatalk-cdn.com/20161025/9355abac20ffa044e6175d0e3b3c4c7c.jpg

[RubberDuck]

Here is the finished batch the fine chop might be the new thing for me though not as visually pleasing as whole peppers it definitely gives me maximum heat coverage and allowed me more room to cram in more eggs and baloney.http://uploads.tapatalk-cdn.com/20161025/d4e3182a5b145616e697c5d0c84561f4.jpg

[hawgrider]

My ass is on fire just looking at them.:nuke:

[RubberDuck]

My ass is on fire just looking at them.:nuke:
Better bring some ice cream for opening week then. :cool: :p

[Baglady]

Very creative. Is there anything you guys won't eat??

[RubberDuck]

Boiling up the pickled egg brine
Very slim pickings on the fresh peppers this week so just green jalapeños Hungarian and habaneros
https://uploads.tapatalk-cdn.com/20170305/ad30557f2e6372b90b0ec6ba017884d3.jpg
Finished product right side hawgs eggs and turkey eggs left side 4 turkey eggs that wouldn't fit.
https://uploads.tapatalk-cdn.com/20170305/3dd9b7f71457d4f2b3b94b5af638e975.jpg

[hawgrider]

Boiling up the pickled egg brine
Very slim pickings on the fresh peppers this week so just green jalapeños Hungarian and habaneros
https://uploads.tapatalk-cdn.com/20170305/ad30557f2e6372b90b0ec6ba017884d3.jpg
Finished product right side hawgs eggs and turkey eggs left side 4 turkey eggs that wouldn't fit.
https://uploads.tapatalk-cdn.com/20170305/3dd9b7f71457d4f2b3b94b5af638e975.jpg
The turkey eggs will be a meal they are huge.

[hawgrider]

Opened my jar of dill pickled eggs tonight and they are ready! Texture is excellent, good penetration of brine into the egg already. And oh man the flavor and smoke level this time is perfect!!!

http://i1358.photobucket.com/albums/q761/hawgrider97/Things/20170308_155122_zpswefmngug.jpg (http://s1358.photobucket.com/user/hawgrider97/media/Things/20170308_155122_zpswefmngug.jpg.html)

[RubberDuck]

Mine will be ready on the 19th but have 4 turkey eggs in the small jar that will not live that long

[hawgrider]

Mine will be ready on the 19th but have 4 turkey eggs in the small jar that will not live that long
I used Bantam eggs this time they are small. Normally I let most of my batches go 2 weeks minus a 1 week sample. But these bantam eggs are ready to rock!

[Sparkyprep]

Very creative. Is there anything you guys won't eat??

I won't eat hot dogs.

[Baglady]

I won't eat hot dogs.

I don't like them either. If I have to eat one, I'll burn it on the grill first.

[Baglady]

I used Bantam eggs this time they are small. Normally I let most of my batches go 2 weeks minus a 1 week sample. But these bantam eggs are ready to rock!

This is new information to me. I've never pickled anything. So you have to wait 2 weeks before you eat anything you pickle?
And you smoked your eggs before you pickled them?

[hawgrider]

This is new information to me. I've never pickled anything. So you have to wait 2 weeks before you eat anything you pickle?
And you smoked your eggs before you pickled them?

Well no.... but yes..... maybe.... depends on what your pickling.

Dill pickles takes more than 2 weeks almost a month is better.

Pickled eggs About 2 weeks for the good penetration.

Dilly beans about 2 weeks or more.

For safety issues nope eat them same day if you want. But they won't taste very pickled.


Yep smoked the eggs before I pickled them. Works great (RubberDucks idea) I used to just use my smoked Jalapeño powder to try to get some smoke flavor. But smoking eggs first is the way to go very delicious!

Smoking the eggs here- http://theoutdoortradingpost.com/showthread.php?3469-Smoking-with-the-quot-Griz-quot-aka-hawgrider&p=87505&viewfull=1#post87505

[Baglady]

Well no.... but yes..... maybe.... depends on what your pickling.

Dill pickles takes more than 2 weeks almost a month is better.

Pickled eggs About 2 weeks for the good penetration.

Dilly beans about 2 weeks or more.

For safety issues nope eat them same day if you want. But they won't taste very pickled.


Yep smoked the eggs before I pickled them. Works great (RubberDucks idea) I used to just use my smoked Jalapeño powder to try to get some smoke flavor. But smoking eggs first is the way to go very delicious!

Smoking the eggs here- http://theoutdoortradingpost.com/showthread.php?3469-Smoking-with-the-quot-Griz-quot-aka-hawgrider&p=87505&viewfull=1#post87505

Ok. That makes sense. I did smoke some boiled eggs last year after reading about you guys doing it. I also smoked some Mac N Cheese after you posted that. They were both really good!
This year I'll be planting cukes cause quite a few people that bought tomatoes asked if we had any. I think I'll plant some Dill also. We always grow Cayenne,(cause in the south you gotta have homemade pepper sauce on hand!) and I think we'll plant some jalepeno this year.
We like a little "bite" to some foods, but not HOT. How do you keep the pickled eggs from being too HOT?

[RubberDuck]

Surprisingly eggs take heat very slow I have used ghost pepper in most of my batches and even aftet 2 weeks just a little warm enough to notice.4 to 6 weeks they get a little toasty. Ghost pepper has a very unique flavor that you never taste cause it's to hot.
but 2 week pickled eggs you taste it without the heat.
So in short the longer they pickle the hotter they get

[Baglady]

Surprisingly eggs take heat very slow I have used ghost pepper in most of my batches and even aftet 2 weeks just a little warm enough to notice.4 to 6 weeks they get a little toasty. Ghost pepper has a very unique flavor that you never taste cause it's to hot.
but 2 week pickled eggs you taste it without the heat.
So in short the longer they pickle the hotter they get

Thanks RD. I think I'll try jalepeno when I make it. And should I put dill also?

[RubberDuck]

Don't be shy with it if you want a good dill flavor

[hawgrider]

Boiling up the pickled egg brine
Very slim pickings on the fresh peppers this week so just green jalapeños Hungarian and habaneros
https://uploads.tapatalk-cdn.com/20170305/ad30557f2e6372b90b0ec6ba017884d3.jpg
Finished product right side hawgs eggs and turkey eggs left side 4 turkey eggs that wouldn't fit.
https://uploads.tapatalk-cdn.com/20170305/3dd9b7f71457d4f2b3b94b5af638e975.jpg

Those turkey eggs turned out great! The 2 week old sample this weekend was good. Flavor good! Heat level warm but not smokin hot. I thought they were just right.

[hawgrider]

New batch of pickled eggs.

Something different this time. Same brine as the dill eggs I make but changed the flavor to Italian.
I used oregano, thyme, cayenne pepper, wild leek powder garlic salt, black pepper. Dried Tabasco and jalapeno peppers.

http://i1358.photobucket.com/albums/q761/hawgrider97/Things/20170321_171338_zps8cy6otkg.jpg (http://s1358.photobucket.com/user/hawgrider97/media/Things/20170321_171338_zps8cy6otkg.jpg.html)



http://i1358.photobucket.com/albums/q761/hawgrider97/Things/20170321_180823_zpsojtrh9eg.jpg (http://s1358.photobucket.com/user/hawgrider97/media/Things/20170321_180823_zpsojtrh9eg.jpg.html)

[RubberDuck]

Hawg gave me some of those small bantam eggs and wanted something different.
These are Amish mustard pickled eggs all the recipes are similar I used this one with mods
https://uploads.tapatalk-cdn.com/20170322/caf8e9616044312a018ac77f93d0b995.jpg
I added jalapeño, wild leek, tabasco and cut the sugar in half.
https://uploads.tapatalk-cdn.com/20170322/37e3728d0b55bd5be8060483fb748dd0.jpghttps://uploads.tapatalk-cdn.com/20170322/5604cd449710a9b12ed6a99607314bd3.jpg

[hawgrider]

Hawg gave me some of those small bantam eggs and wanted something different.
These are Amish mustard pickled eggs all the recipes are similar I used this one with mods
https://uploads.tapatalk-cdn.com/20170322/caf8e9616044312a018ac77f93d0b995.jpg
I added jalapeño, wild leek, tabasco and cut the sugar in half.
https://uploads.tapatalk-cdn.com/20170322/37e3728d0b55bd5be8060483fb748dd0.jpghttps://uploads.tapatalk-cdn.com/20170322/5604cd449710a9b12ed6a99607314bd3.jpg

Lookin good!

[RubberDuck]

I am excited these will be ready in days instead of weeks.

[hawgrider]

I am excited these will be ready in days instead of weeks.

The bantam eggs were ready on day 4 or day 5 for sure.

[hawgrider]

First taste is pretty good. I was expecting a little more oregano flavor but they are good.

http://i1358.photobucket.com/albums/q761/hawgrider97/Things/20170324_161247_zpsqkclucad.jpg (http://s1358.photobucket.com/user/hawgrider97/media/Things/20170324_161247_zpsqkclucad.jpg.html)

[Deebo]

I bet the wifes love yall...

[hawgrider]

I bet the wifes love yall...

The family thats farts together stays together.

Actually these are no fart eggs. Store bought eggs stink and make you fart. These are free range fresh eggs. They don't smell even after hardboiling and making egg salad. Can't do that with store bought caged chicken eggs !

[Deebo]

Well, I will have to make another batch. My last were store bought.
The wife and girlfriends really were pissed that week.
HA.

[hawgrider]

Taco seasoning picked eggs today. Eggs are in the smoker right now soon to go in a jar.

Rumor has it the Duck might be making a real interesting batch of picked eggs today?

[Radio]

Smoked Easter eggs? Dude. . . . I must not be the BBQ/Smoker king after all. With all the pics of meats, cheese, veggies and herbs on this board, and now easter eggs?

I am. . . . not worthy. lol. . .:chef:

http://www.myemoticons.com/images/meme-faces/bad-bad.jpg

[hawgrider]

Smoked Easter eggs? Dude, I gotta see this. I must not be the BBQ/Smoker king after all. With all the pics of meats, cheese, veggies and herbs on this board, and now easter eggs?

I am. . . . not worthy. lol. . .:chef:

http://www.myemoticons.com/images/meme-faces/bad-bad.jpg

I'll smoke anything if I can find a rice paper big enough.

[hawgrider]

Smoked Easter eggs? Dude. . . . I must not be the BBQ/Smoker king after all. With all the pics of meats, cheese, veggies and herbs on this board, and now easter eggs?

I am. . . . not worthy. lol. . .:chef:

http://www.myemoticons.com/images/meme-faces/bad-bad.jpg

Older pic but Im smoking them in da fridge smoker using the smoke tube and hickory pellets. They make the best eggs salad and deviled eggs you'll ever have too.

http://i1358.photobucket.com/albums/q761/hawgrider97/stuff/20160702_173458_zpsdnqk0xhy.jpg (http://s1358.photobucket.com/user/hawgrider97/media/stuff/20160702_173458_zpsdnqk0xhy.jpg.html)

[hawgrider]

Taco seasoning eggs. The brine smells real good like tacos.

http://i1358.photobucket.com/albums/q761/hawgrider97/Things/20170416_160440_zpsb9lbqudw.jpg (http://s1358.photobucket.com/user/hawgrider97/media/Things/20170416_160440_zpsb9lbqudw.jpg.html)

[Radio]

Taco seasoning eggs. The brine smells real good like tacos.

http://i1358.photobucket.com/albums/q761/hawgrider97/Things/20170416_160440_zpsb9lbqudw.jpg (http://s1358.photobucket.com/user/hawgrider97/media/Things/20170416_160440_zpsb9lbqudw.jpg.html)

Oh, right on. So how do I can them. Do I just boil, peel and can it like I would salsa? I prepare it and then drop it in the pressure canner for about 25 minutes. I never thought of smoking eggs, lol. I agree, I bet it does make a killer salad. The wife and kids love it.

[RubberDuck]

Smoked Easter eggs? Dude. . . . I must not be the BBQ/Smoker king after all. With all the pics of meats, cheese, veggies and herbs on this board, and now easter eggs?

I am. . . . not worthy. lol. . .:chef:

http://www.myemoticons.com/images/meme-faces/bad-bad.jpg
Wait till you stumble across my fridge cold smoker in smoking section expands your capability to cold smoke all summer.

[hawgrider]

Oh, right on. So how do I can them. Do I just boil, peel and can it like I would salsa? I prepare it and then drop it in the pressure canner for about 25 minutes. I never thought of smoking eggs, lol. I agree, I bet it does make a killer salad. The wife and kids love it.

Use this link to my basic brine. http://theoutdoortradingpost.com/showthread.php?7801-Hawgs-Pickled-Eggs

Use the same vinegar/water ratio and then change the flavors to what ever you want.

Your not canning these you are pickleing them.

Boil and peel eggs.

Cold smoke them for about 3 hours turning eggs over once at the halfway point. I prefer hickory for the pickled eggs.

Make your brine and add all your ingredients and peppers etc. To the brine except the fresh dill if your doing the dill eggs. Pack your eggs into a half gallon jar .

Boil your brine for at least five mintues then let cool for 10 minutes and pour brine over eggs and dill over what ever. Cap it and put it in the refrigerator. Shake gently every day for at least a week or two. I sample at a week old. Keeps in the fridge for a month or two. Always keep refrigerated.

[RubberDuck]

Blood Mary eggs
I might have a problem. ...
Cherry and maple pellet smoked eggs.
2 cup vinegar 2 cup water then nearly the whole bottle of bloody mary mix and about 10 oz of Seagrams.
boil your brine without mix or alcohol or you will cook of the buzz.
in my brine I added celery seed wild leek ground smoke thia peppers garlic salt and kosher salt..https://uploads.tapatalk-cdn.com/20170416/a10464c1ad294cf018b0feed825f3c34.jpghttps://uploads.tapatalk-cdn.com/20170416/48e727e2ae2b833009348a0a855cfb93.jpg

[hawgrider]

I would pour the booze in the egg jar then boil the brine but let cool off for a bit and pour brine in. That way keeps the alcohol from boiling off.

I use 2 cups white vinegar.
4 cups water. For the bloody mary eggs I would have left out the 4 cups water. And maybe cut one cup vinager. To make room for the bloody mary mix. ???

[RubberDuck]

I replaced the majority of water with the mix and used all but maybe a cup of mix.
BUT ...without all my normal peppers I was able to get 25 eggs in the jar of various sizes.
so few les eggs would of got it all in.

[BlackDog]

Damn! I love (and make my own) pickled eggs with beets but it never occurred to me to try changing up the beets for some of these kinds of recipes.

If I get adventurous I'll post here. I need to read up on this cold smoking thing, too. That's got to make killer egg salad!
I'm thinking maybe pickled smoked eggs and horseradish.

Sent from my SM-T560NU using Tapatalk

[hawgrider]

Damn! I love (and make my own) pickled eggs with beets but it never occurred to me to try changing up the beets for some of these kinds of recipes.

If I get adventurous I'll post here. I need to read up on this cold smoking thing, too. That's got to make killer egg salad!
I'm thinking maybe pickled smoked eggs and horseradish.

Sent from my SM-T560NU using Tapatalk

Yes... I was looking at a jar of horse radish in the fridge while I was deciding what flavor to try next.

Get a ama-z-en smoke tube for cold smoking. Its easy. The smoked eggs alone are worth the cost of the tube. And then there is the smoked cheese.....

[homefire]

This is a great thread! Thank you guys for sharing. I have officially had my pickled eggs mind blown.

[hawgrider]

Taco seasoning eggs. The brine smells real good like tacos.

http://i1358.photobucket.com/albums/q761/hawgrider97/Things/20170416_160440_zpsb9lbqudw.jpg (http://s1358.photobucket.com/user/hawgrider97/media/Things/20170416_160440_zpsb9lbqudw.jpg.html)

Taco seasoning eggs are a hit. Just tried the first one today.

[RubberDuck]

Awsome cracking open the bloody mary eggs today too

[BucketBack]

My Liver

[RubberDuck]

Great smoke picked up hint of the mix this is week 1.
By next weekend should be even better
https://uploads.tapatalk-cdn.com/20170421/588b3731de20f574c8bffba21c5c7d9c.jpg

[hawgrider]

Great smoke picked up hint of the mix this is week 1.
By next weekend should be even better
https://uploads.tapatalk-cdn.com/20170421/588b3731de20f574c8bffba21c5c7d9c.jpg

They have good color. Taste any booze?

[RubberDuck]

They have good color. Taste any booze?
very slight even if they dont pick up more of the mix they are still good and smoked

[hawgrider]

very slight even if they dont pick up more of the mix they are still good and smoked

I like the taco ones I'll make those again. The Italian seasoning with oregano eggs on my last batch were not what I was hoping for but these taco eggs are a nice change.

[slewfoot]

Been a while since I pickled eggs so while reading thru this thread I decided to get some started and settled on Hawgs dill eggs .Now if they end up to hot what with all the hot pepper seasonings but I have a Hispanic neighbor I can gift them too You can't make things hot enough for him.:pyro:

[Unclefred]

Wifey makes pickles every year. When a jar of bread n butter pickles runs empty I pack in cut up peppers of several varieties, hot and sweet and let them set for awhile. Sweet hot is great.

[hawgrider]

Been a while since I pickled eggs so while reading thru this thread I decided to get some started and settled on Hawgs dill eggs .Now if they end up to hot what with all the hot pepper seasonings but I have a Hispanic neighbor I can gift them too You can't make things hot enough for him.:pyro:

They wont get hot slewfoot. The eggs are pretty tough to get very hot. The RubberDuck and me foumd that to get them smoking hot use ghost peppers and let set at least 3 weeks then they start getting hot. Thai peppers will get them warm too. But Jalapenos and chiles suprisingly not very warm in the pickled eggs. The dill recipe is still my favorite.

[slewfoot]

They wont get hot slewfoot. The eggs are pretty tough to get very hot. The RubberDuck and me foumd that to get them smoking hot use ghost peppers and let set at least 3 weeks then they start getting hot. Thai peppers will get them warm too. But Jalapenos and chiles suprisingly not very warm in the pickled eggs. The dill recipe is still my favorite.
Don't get me wrong I like hot and spicy to a point, don't like it when it is to hot to enjoy and it HURTS to eat it. My good Hispanic neighbor can pick up Jalapeños and start eating like it is a carrot or something seeds and all. Hell I would shit fire for a week if I did that.

[Unclefred]

Don't get me wrong I like hot and spicy to a point, don't like it when it is to hot to enjoy and it HURTS to eat it. My good Hispanic neighbor can pick up Jalapeños and start eating like it is a carrot or something seeds and all. Hell I would shit fire for a week if I did that.

When I use to work in the joint, the Mexicans always had a jalapeno black market going on. I always ignored it.

[slewfoot]

When I use to work in the joint, the Mexicans always had a jalapeno black market going on. I always ignored it.
And it didn't hurt a thing.

[slewfoot]

Been a while since I pickled eggs so while reading thru this thread I decided to get some started and settled on Hawgs dill eggs .Now if they end up to hot what with all the hot pepper seasonings but I have a Hispanic neighbor I can gift them too You can't make things hot enough for him.:pyro:
Two weeks ago today I pickled some eggs using Hawgs dill recipe . Today it was time to try them, must say hawg they are a damn good egg, think I found the recipe I will use from now on. Thanks .
BTW way say hello to your friend Hatfield for me.:stirpot:

[hawgrider]

Two weeks ago today I pickled some eggs using Hawgs dill recipe . Today it was time to try them, must say hawg they are a damn good egg, think I found the recipe I will use from now on. Thanks .
BTW way say hello to your friend Hatfield for me.:stirpot:

Haha thanks for the smile Slewfoot. Mr Hatfield went home.
Yeah the Dill recipe is my favorite they turn out really good when fresh dill is in season. Glad you liked them.

[slewfoot]

Haha thanks for the smile Slewfoot. Mr Hatfield went home.
Yeah the Dill recipe is my favorite they turn out really good when fresh dill is in season. Glad you liked them.
Yep fresh dill right out of my garden.

[RubberDuck]

Made a small no heat dill batch and a big batch of horseradish and dill eggs.
I was given this jar of fresh canned horseradish and it sounded good for eggshttps://uploads.tapatalk-cdn.com/20180128/695c8977236ab087f4d03dd2ede85eb2.jpghttps://uploads.tapatalk-cdn.com/20180128/8bf743a17f7ca799608424b25eece5ef.jpghttps://uploads.tapatalk-cdn.com/20180128/c8b2f5628e312398ce424a5533751569.jpg

Sent from my SM-G955U using Tapatalk

[hawgrider]

I wanna try one!

[RubberDuck]

I wanna try one!You will be there in 2 weeks when I crack them open

Sent from my SM-G955U using Tapatalk

[Broncosfan]

RubberDuck Did the ones you made with the scorpion get hotter with age? Or did you eat all of them before they has a chance to age?

[RubberDuck]

RubberDuck Did the ones you made with the scorpion get hotter with age? Or did you eat all of them before they has a chance to age?Yes they did by 8 weeks they definitely getting out of control the baloney chunks I almost could not eat

Sent from my SM-G955U using Tapatalk

[Broncosfan]

Let me know if you want another sample later this year and if I have them I will send you some.

[hawgrider]

Let me know if you want another sample later this year and if I have them I will send you some.

You try the leeks yet?

[Broncosfan]

You try the leeks yet?

Yes I did and I liked them. Sorry I thought I already told you. I have used them several times. In rubs and a little here and there. I try to sample all spices alone so I know somewhat flavor they will add. kind of puts my taste buds on alert for the flavor. By the way how long does it take to dry those. You done them whole correct? My step dad is an outdoor/ woodsmen I think I will ask him if there are any patches around our area. I always avoided them for years as a coworker would heat up in the microwave at work after raiding a patch and the whole place smelled more than I could handle. Now that you reintroduced me to them dried I really like the added flavor.

[hawgrider]

It took a couple days in the dehydrator. Fresh is even better soooo yummy! Microwave? oh hell no! No wonder they stunk lol.

[RubberDuck]

Let me know if you want another sample later this year and if I have them I will send you some.Absolutely i will make my smoked jalapeno for the return.
Enjoying that on popcorn as we speak

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[RubberDuck]

If we can get you some fresh ones holy chit you get those caramelized with a steak and you will carve them like crack

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They are awesome with squirrel

[RubberDuck]

Here is the end product of the smoked eggs and the wife wanted some beat eggs. So did small batch of thosehttps://uploads.tapatalk-cdn.com/20181006/9a91455d51b391e7557a26e5b61cf7eb.jpghttps://uploads.tapatalk-cdn.com/20181006/b1b7b45602821cd2c2b3f0599d736340.jpg

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[hawgrider]

They look great! I've made beet eggs and didn't care for them. My ole lady liked them but not me.

[RubberDuck]

Had leftover brine so made some beans and cauliflower and carrots https://uploads.tapatalk-cdn.com/20181006/27e91469c08002f1ace520c0cbe8289f.jpg

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[hawgrider]

http://www.askaprepper.com/wp-content/uploads/2018/11/How-to-Pickle-Meat-7.jpg



At least as far back as the 18th century, brining was a common way to preserve meat to make sure it wouldn’t go to waste. It became popular in the age of sail due to its ability to preserve meat for years, rather than the short-term preservation of other methods. Brined meet didn’t have to be kept cold, and it let people enjoy meat all year round without needing any complicated processes.

Brining was a minimalist method for preserving meat back then, and is still used today for that very reason. Why fix what’s not broken? The simplicity of the process, as well as the availability of the necessary supplies, makes this a popular choice among preppers, large families, and anyone who is tired of meat going bad before being able to cook it. That’s the upside.

The downside, if there is one,
http://www.askaprepper.com/how-to-pickle-meat/

[Camel923]

I am pickling my liver.

[shootbrownelk]

I wish I had me some Northern Pike to pickle. I cut them into strips, even the meat with the Y bones (the pickling softened/dissolved them). It was better than the herring you can get at the store. The meat was white & firm and not slimy. Just vinegar/pickling spice/onions/salt and a garlic clove. I forgot that I also added a bit of sugar.

[hawgrider]

I wish I had me some Northern Pike to pickle. I cut them into strips, even the meat with the Y bones (the pickling softened/dissolved them). It was better than the herring you can get at the store. The meat was white & firm and not slimy. Just vinegar/pickling spice/onions/salt and a garlic clove.

Pickled fish. Now that I gotta try.

[hawgrider]

I am pickling my liver.

Roger that! I'm working on it.

[shootbrownelk]

Pickled fish. Now that I gotta try.

I tried a bunch of different fish, but the northerns worked the best. I used to get a lot of pike from guys who said that they were too slimy. I used to put them in a laundry room sink we had and hit them for a few seconds with the sprayer and HOT water. The slime comes off quickly and easily and goes right down the drain. They were then squeaky clean and you can hold onto them easily. I did the same hot water rinse thing with Lake trout and Brook trout and Lawyers (Burbot). They're easier to fillet when you can hold onto them.

[hawgrider]

https://i.imgur.com/bY11IBd.jpg

One and a half cups of water.
One and a half cups of sugar.
One and a half cups of vinegar.
Half a teaspoon red pepper flake.
One teaspoon black pepper corn.
3 tablespoons kosher salt.

Heat up brine to boil then simmer for a couple minutes let cool just a little bit. Pour in jars cap it.

Don't forget to sterilize the jars put in the fridge for 3 or 4 days and eat them up. Makes about 2 quarts.

[hawgrider]

Ready to hit the fridge.

https://i.imgur.com/Eg3ytoE.jpg

[RubberDuck]

Starting my eggs today patted them dry and in the smoker with cherry pellets for the next 6 hours I usually do 3 or 4 with apple pellets but ran out cherry is a lot more mild so I go longer.https://uploads.tapatalk-cdn.com/20200402/31e643186adfd8ca1df35726436394b6.jpg

[hawgrider]

Starting my eggs today patted them dry and in the smoker with cherry pellets for the next 6 hours I usually do 3 or 4 with apple pellets but ran out cherry is a lot more mild so I go longer.https://uploads.tapatalk-cdn.com/20200402/31e643186adfd8ca1df35726436394b6.jpg

Smoked egg salad sounds good!

[RubberDuck]

Eggs took good smoke the lines are just from the smoke covered racks doesn't bother me adds more flavor.
Wasn't a good pepper selection so did heavy dill with red onion added some powder made by Franks red hot.

[shootbrownelk]

I have a shaker of that Frank's hot sauce powder, I put that shit on everything.

[LivoniaDan]

13310

Gonna smoke the eggs first next time.

Mustard Seed
Peppercorns
Garlic
Jalapeno
Brine

[Sasquatch]

Just smoked mine today. Used Hickory and Applewood. Got them in the brine now.

Jalapenos
Garlic
Brine

13312

[shootbrownelk]

Just smoked mine today. Used Hickory and Applewood. Got them in the brine now.

Jalapenos
Garlic
Brine

13312

Those look great furry one.

[hawgrider]

13310

Gonna smoke the eggs first next time.

Mustard Seed
Peppercorns
Garlic
Jalapeno
Brine

Those look good!

[RubberDuck]

Now ya'll got me wanting eggs guess I better get smoked batch going before the night temps get to warm. Although now here on the new property I could set up my refrigerator cold smoker and leave it up.

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[shootbrownelk]

I wish I had me some Northern Pike, my favorite fish to pickle.

[hawgrider]

I wish I had me some Northern Pike, my favorite fish to pickle.

That I have not done. Sounds good though pickled fish yup I'd prolly like it!

[shootbrownelk]

That I have not done. Sounds good though pickled fish yup I'd prolly like it!

I'm sure you know how to fillet pike to get 5 boneless fillets Hawg. I use them and the meat that has those pesky Y bones. The vinegar tends to dissolve the bones after some time. I add garlic/onions/and red pepper flakes and pickling spice to the vinegar. Tasty stuff. When I lived back in Wisconsin, my friends who were targeting walleyes and caught accidental pike saved them for me, most of them considered the slimy pike as trash fish. Not me!

[LivoniaDan]

Those look good!

First time with this recipe.
Internet prepper recipe I stole claims spicy "Deviled Egg" flavor.
Let you know in about a week....

[RubberDuck]

First time with this recipe.
Internet prepper recipe I stole claims spicy "Deviled Egg" flavor.
Let you know in about a week....I will tell you with all the batches I have done even with ghost peppers 4 weeks minimum

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[LivoniaDan]

I will tell you with all the batches I have done even with ghost peppers 4 weeks minimum

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Well, I don't know that I have that reserve.....

[RubberDuck]

Well, I don't know that I have that reserve.....Helps to make 2 jars just for that reason

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[hawgrider]

Well, I don't know that I have that reserve.....

I'm usually tapping into them on day 4

[Deebo]

Last week, I grabbed a propane smoker from the salvage yard. Took it home, inspected it. I found the wire off the igniter, and the battery removed from the igniter. I hooked up my propane a BAMB, I fired it off. Cleaned inside and out, then ran on high for two hours.
Then I put some pork steaks in, and smoked them.
Dang great, FREE propane smoker.
Only complaint is it never seemed to get "real hot", but Im sure I will figure it out.
Now I have a 110V and a propane smoker.
Inor, you do any ribs lately?

[LivoniaDan]

I will tell you with all the batches I have done even with ghost peppers 4 weeks minimum

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So I may see your point.
Flavor is Good, but should improve with age.

If I do experiment....

The brine for this recipe was 1 Cup A.C. Vinegar 1 Cup Water. /1Tbs Salt
I will try 75/25 on the next.
And maybe kick up the Salt a hair.

[hawgrider]

So I may see your point.
Flavor is Good, but should improve with age.

If I do experiment....

The brine for this recipe was 1 Cup A.C. Vinegar 1 Cup Water. /1Tbs Salt
I will try 75/25 on the next.
And maybe kick up the Salt a hair.

Getting heat into the eggs is the tricky part. I've done all kinds of peppers and even after 4 to 5 weeks hardly any heat.

The best results I've seen was ducks ghost pepper batch at about 5 weeks was ass on fire the next day for me.

When I did a batch of dill eggs with ghost peppers I like the 2 to 3 weeks mark as the ghost peppers give the eggs a real unique flavor without any real pain from heat.

After 5 to 7 weeks with those ghost peppers have a gallon of ice cream to wipe your ass with and a ABC fire ext to put the fire in your mouth out.

[RubberDuck]

The flavor of the ghost pepper is actually pretty good in the eggs 4 to 5 weeks to pick up what I considered jalapeno level heat but the flavor is great. At 8 weeks they beyond my comfort.
Definitely takes longer for the heat to get in the meat of the egg

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[LivoniaDan]

Getting heat into the eggs is the tricky part. I've done all kinds of peppers and even after 4 to 5 weeks hardly any heat.

The best results I've seen was ducks ghost pepper batch at about 5 weeks was ass on fire the next day for me.

When I did a batch of dill eggs with ghost peppers I like the 2 to 3 weeks mark as the ghost peppers give the eggs a real unique flavor without any real pain from heat.

After 5 to 7 weeks with those ghost peppers have a gallon of ice cream to wipe your ass with and a ABC fire ext to put the fire in your mouth out.

Shouldn't say it here... might have to hand in my Man Card.... but I wasn't looking for heat in this one.... just flavor....
And to that end... after I made room in the jar.... I added another Jalapeno ( and topped off with some ACV)
Will let it sit for a while

[hawgrider]

Shouldn't say it here... might have to hand in my Man Card.... but I wasn't looking for heat in this one.... just flavor....
And to that end... after I made room in the jar.... I added another Jalapeno ( and topped off with some ACV)
Will let it sit for a while

Id be real surprised if you picked up too much heat in that batch you just made.

[LivoniaDan]

Id be real surprised if you picked up too much heat in that batch you just made.

Do have an almost empty jar of "Famous Dave's Devils Spit" Bread an Butter Pickles.
Gonna toss some eggs in that brine when it IS empty.
Always been an experimenter.
I will attempt to allow it the suggested 4 week wait.

[LivoniaDan]

Do have an almost empty jar of "Famous Dave's Devils Spit" Bread an Butter Pickles.
Gonna toss some eggs in that brine when it IS empty.
Always been an experimenter.
I will attempt to allow it the suggested 4 week wait.

So the jar ended up in the garage fridge... and I forgot....
BUT found today... so.... Boiled 6 eggs and put in brine..
The month starts now.

[Mad Trapper]

I learned to do pickles a while back, the ones not cooked but are still crunchy.

Also same way with kraut/cabbage I have ~ 25 cabbages getting going now. Some are early some real late. I do 5-gal buckets. Kraut, if you don't process/boil it has great stuff for your guts. Boil it and that's gone.

I'm 1/2 Polish so cabbage carrots potatoes, along with kielbasa, sausages,........ are my heritage

This place is about far from bASStun, in mASSachusetts you get, without being next to New Dork. I bring >$100 and a cooler when I visit

https://pekarskis.com/ The Hawg would approve

[hawgrider]

I also do a no process dill pickle from grandma recipes. Some folks call them Alum pickles. They are nice and crunchy like you say vs a waterbath processed pickle.

Yeah the fermented cabbage is fun to make and fermented dills pickle in a crock are fun to play with.

Consider yourself one of the few remaining people on the planet that has the skills to can and ferment. Not many people do it any more its becoming a lost skill.

[hawgrider]

Did these yesterday. 2 qts of pickled taco eggs.

https://i.imgur.com/Fe7RrkT.jpg

[hawgrider]

Do have an almost empty jar of "Famous Dave's Devils Spit" Bread an Butter Pickles.
Gonna toss some eggs in that brine when it IS empty.
Always been an experimenter.
I will attempt to allow it the suggested 4 week wait. How did your eggs turn out?

[Dwight55]

Only pickling I'm doing this year is some pickled beans. And . . . well . . . maybe some pickled corn. But that's a maybe.

Green beans basically heated up . . . cooled . . . and canned like kraut.

Good stuff . . . fried on a cold winter day.

May God bless,
Dwight

[Mad Trapper]

Notes from pickeled beans I did a few years ago:

Dilled Beans 2016

Used recipes in Back to Basics , Center for Food Preservation (UGA) and Keeping the Harvest as models.

Ingredients

Almost ½ bushel Blue lake bush beans (had some/few with spots of rot that were culled or carved out not too many)
White vinegar
Canning Salt
Pepper corns
Mustard seed
Dried cayenne pepper (hot old stock)
Cloves
Allspice
Fresh Dill
Fresh Garlic

Brine

Recipes calls for 5 cups water 5 cups vinegar and 5/8 cup salt for 7 pints (UGA). I doubled this for 8 26 oz canning jars (cleaned and packed from bushel w/spices) and was about ¼-1/3 too much brine. Saved excess brine for next batch.

Beans soaked /rinsed in water a few hours then soaked rinsed in fresh water before cutting ends. This was just enough for 8 26 oz jars.

To jars were added ½ of large dill head (stalks too) and ½ FAT clove of garlic followed by a tight pack of cleaned whole beans. Near top added ~ 20 peppercorns 1 tsp mustard seed remaining dill/garlic head/clove and 1 large dried crushed cayenne pepper . To 4 were also added 3 allspice and 1 clove, then all topped off with cut beans.

The jars were filled to ¾” from top with hot pickling solution and added to warm/hot Large P-canner (full). Took ~ 10 min to steam and 5 more to clear steam. Jiggler set at 10psi and 17 min to jiggle (may need new canner gasket?) then cooked 10 min and allowed to cool ( long time/hour). (Note can do this in water bath canner, 10 minutes after full boil)

All sealed well. Will see how they taste and spiced vs non-spiced (allspice/cloves)

Did a 2nd 1/2 bushel batch but added horseradish ~ 1tsp each jar for some more bite.